Cooked - Vegan Tortellini Soup - New Recipe

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Vegan Tortellini Soup

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6.0

1 yellow onion (diced)

6 cloves garlic (minced)

1 tbsp Italian seasoning

½ cup sun-dried tomatoes (diced)

6 ½ cups vegetable broth

14 oz canned crushed tomatoes

2 tbsp tomato paste

½ tsp salt

10 oz vegan tortellini (1 pack)

1 bunch fresh kale (diced)

1 cup Earth's Own Alt Milk (or vegan culinary milk, cashew cream or coconut milk)

½ tsp red pepper flakes

¼ cup vegan cheese (optional, for garnish)

Heat a large soup pot over medium heat. Add onion, garlic, sun-dried tomatoes and Italian seasoning. Saute until the onions are translucent, approximately 5 minutes.
Add vegetable broth, crushed tomatoes and tomato paste. Stir the ingredients together until everything is evenly incorporated. Bring your soup to a boil, then turn down the heat and let it simmer for 10 minutes.
Add your kale, tortellini and Earth's Own Alt Milk, or cashew cream. Simmer for 5 more minutes until the kale has wilted and the tortellini is cooked. Serve immediately.

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